Jumbo Monkey Bread Muffins

• 1/4 cups Chopped Pecans (optional)
• 1 Tablespoon Cinnamon
• 2/3 cups Sugar
• 2 packages (11.3 Oz. Size) Refrigerator Biscuits
• 1/3 cups Butter, Melted, Divided
• 1 Tablespoon Flour

1. Preheat oven to 350u0b0F. Grease a 6-cup jumbo muffin tin with nonstick baking spray. Combine pecans (if using), cinnamon, and sugar in a bowl. Set aside.
2. Take biscuits out of can and separate each one. Cut each biscuit into 6 equal pieces.
3. Place pieces and 4 tablespoons of the melted butter in a separate bowl and toss to combine until all are equally coated. Sprinkle with 1/2 cup of the cinnamon-sugar mixture and toss to combine.
4. Separate pieces between muffin tins equally, pressing down slightly if needed.
5. Add flour to remaining cinnamon-sugar mixture and whisk to combine. Add remaining butter and mix until crumbly. Scatter the mixture across the 6 cups.
6. Bake for 20-25 minutes until golden brown. Let cool for 5-7 minutes in the tin. Serve warm and enjoy!

ubc, cinnamon, sugar, refrigerator, butter, flour

Taken from tastykitchen.com/recipes/breads/jumbo-monkey-bread-muffins/ (may not work)